by @dearkitchen ðŸ’šRecipeâ €
Serves: 4â €
Doughâ €
500 g flourâ €
1 sachet dry yeastâ €
½ tsp salt⠀
½ tbsp olive oil + more for coating the dough⠀
300 ml lukewarm waterâ €
½ tbsp agave syrup⠀
Toppingsâ €
3 tbsp basil pesto (vegan)â €
4-5 tbsp hummus (vegan)â €
½ zucchini⠀
4 dried tomatoes in oil, choppedâ €
a handfull of fresh baby spinach leavesâ €
1 – 2 avocadosâ €
1 tbsp roasted sesame seedsâ €
â €
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Doughâ €
Mix agave syrup, 100 ml of water and dry yeast in a small cup. Leave for a few minutes in a warm spot to activate the yeast.â €
In a larger bowl mix together flour and salt. Make a whole in the middle, pour in the olive oil and activated yeast mixture. With a fork start mixing the wet ingredients with dry. When it gets too dry, start adding water a few tablespoons at a time.â €
When a ball starts to form, transfer to clean surface and knead for a few minutes. Add water or flour depending on the dryness of the dough.â €
Once you get a smooth and stretchy dough, form a bowl, coat in olive oil and leave to double in size for about an hour.â €
Assemblyâ €
Heat the oven to 230°C and line a two baking sheets with parchment paper.⠀
Divide the dough to 4 smaller balls and form a heart shaped pizza crust from each of them, placing them on the baking sheets – two on each.â €
Now assemble your pizzas. Spread basil pesto over each pizza, put a few tea spoons of hummus on each and sprinkle with chopped dried tomatoes. Shave the zucchini with a peeler and place a few pieces on each pizza.â €
Bake one sheet at the time for about 10 minutes or until golden brown on the edges.â €
Leave to cool for a few minutes, now garnish with spinach leaves, sliced avocado and sprinkled with sesame seeds. Serve immediately.â €
The pizza is also very tasty when cold, but I wouldn’t recommend reheating. Enjoy! 

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